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Indian-style potato & fishfree fillet bake
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2 tbsp olive oil
2 x 200g packs baby potatoes, halved
1 tsp turmeric
1 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
1 red chilli, finely chopped (deseeded, if liked)
500g pack Cirio Passata
1½ tbsp mango chutney
450g butternut squash, peeled, deseeded and cut into 3cm pieces
150g pack Pentland Brig Kale, roughly chopped
150g pack Bonsan Kofu Fishfree Fillet
1. Preheat the oven to 200ºC, gas mark 6. Put the olive oil and potatoes into a large, shallow roasting tin and toss well. Roast for 10 minutes.
2. Add the spices and red chilli, toss well and roast for a further 5 minutes. Add the passata, mango chutney, squash and 150ml of water, then stir everything together. Roast for 20 minutes until the potatoes are cooked and tender and the sauce thickened and reduced.
3. Stir in the kale and flake in the fishfree fillet. Return to the oven for 5 minutes, until cooked through and the kale has wilted. Delicious served with a chunky cucumber salad, thick natural yogurt (use a dairy-free alternative to keep the recipe vegan) and warm chapatis (or vegan alternative).
Typical values per serving:
2 of your 5 a day/vegan/low in sat fat
This recipe was first published in November 2020.